Princess Household Appliances B.V., a Dutch firm specialising in small domestic appliances, was established by its former owner Aad Ouborg in 1994. Thanks to its highly distinctive approach "Business is Entertainment‟, the company has grown explosively. Princess is the world's largest provider of small chrome domestic appliances.
• 2 egg yolks
• 100ml (3â…“ fl. oz) sherry vinegar
• 400ml corn oil
• 4 chopped shallots
• 1 tablespoon crème fraîche
• 1 Chinese cabbage
• 1 red pepper (deseeded)
• 15g (½ oz) black sesame seeds
Sherry vinaigrette
Make a vinaigrette by whisking egg yolks with vinegar. Add remaining ingredients while whisking. Season to taste with salt and pepper. 1 package spring roll wrappers (Toko), 1 red pepper, 1 yellow pepper, 1 leek, 1 cup mushrooms, 200g (7oz) Belgian or wild spinach, 1 block tempeh, 200ml (6¾ fl. oz) Kikkoman soy, olive oil, 2 oranges
Chinese cabbage salad
Thinly slice the Chinese cabbage. Add sherry vinaigrette to the shredded cabbage and sprinkle with black sesame seeds and chopped red pepper. Serve as a garnish.
Egg roll
Stir-fry the chopped peppers, leek, mushrooms, and spinach in the Electric Wok. Leave the vegetables to cool. Cut the tempeh into cubes of about 1cm by 1cm. Fry the cubes with some corn or soya bean oil until golden in the Electric Wok. Serve as a garnish. Roll the stir-fried vegetables in the thawed egg roll skins. Firmly seal the edges and sides with a little egg yolk. Deep fry the egg rolls at 170°C in the Princess Classic Family Castel fryer.
Boil the soy sauce with a little olive oil gently until it is almost, but not quite, syrupy. Allow to cool. Use a Microplane grater or other fine grater to grate the orange peel. The grater should be so fine that only the outer part of the skin and not the bitter white part is grated. If necessary, chop further to a fine powder and add it to the cooled and thickened soy sauce.
Presentation
Cut the sides of the egg roll straight off and then cut diagonally in half. Place them upright on a plate with the cut side down. Add tempeh cubes and sprinkle some soy sauce around to taste. Serve the salad on a separate plate.
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